Mansion House B&B and The Courtyard Walnut Rum Cake
1 cup chopped walnuts
1 package. yellow cake mix with pudding (not the one that is “butter” recipe)
3 large eggs
1/3 cup vegetable oil
1/2 cup cold water
1/2 cup dark rum (80 proof)
1/4 cup (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
Preheat the oven to 325 F. Grease, flour a 10" tube or 12 cup Bundt pan.
Sprinkle the nuts over the bottom of the pan. Mix all of the cake
ingredients together until wet. Then mix on medium speed for 2 minutes.
Pour the batter over the nuts. Bake for 1 hour.
Cool the cake on a rack and remove it from the pan after 15 minutes. When
it is cook, invert it nuts side up, on a serving dish.
To make the Glaze: Melt the butter in a sauce pan. Stir in the water and
sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Prick the top of the cake with a long fork (like one used for carving).
Spoon and brush the glaze over the top of the cake until it is absorbed.
Repeat until it is used up